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Gluten-Free-Lemon-Olive-Oil-Cake-Recipe

Gluten-Free Lemon Olive Oil Cake

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This Gluten-Free Lemon Olive Oil Cake features an irresistible combination of almond flour and fresh lemon juice, making it a light and delicious dessert. Perfect for gatherings or a simple treat at home, this easy-to-make cake is a delightful way to enjoy a fresh flavor burst in every slice.

  • Total Time: 58 minutes
  • Yield: 10 servings 1x

Ingredients

Scale
  • 2 cups almond flour finely ground
  • ¼ cup coconut flour or gluten-free all-purpose flour
  • ½ – â…” cup granulated sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 4 large eggs room temperature (separated)
  • ½ cup extra virgin olive oil
  • 1 teaspoon vanilla extract
  • 1 zest lemon
  • 2 tablespoons fresh lemon juice
  • powdered sugar for topping
  • sliced almonds optional
  • 1 cup heavy cream
  • 2–3 tablespoons powdered sugar
  • ½ teaspoon vanilla
  • Seasonal berries

Instructions

  1. Adjust the oven rack to the middle position and preheat to 350°F (175°C). Line a 9-inch cake pan with parchment paper and grease the sides.
  2. In a large bowl, mix almond flour, coconut flour, baking powder, and salt until combined.
  3. In another bowl, beat egg yolks, sugar, and lemon zest using an electric mixer on medium speed until thick. Slowly add olive oil and vanilla until incorporated, then mix in lemon juice.
  4. Create a well in the dry ingredients, add the wet mixture, and gently fold until no dry ingredients remain. Let the batter rest for 5-10 minutes to hydrate.
  5. Whip egg whites in a clean bowl until stiff peaks form, then gently fold them into the batter until incorporated.
  6. Pour the batter into the prepared pan and smooth the top. Top with sliced almonds if desired.
  7. Bake for 26-35 minutes or until a toothpick inserted into the center comes out clean.
  8. Let cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
  9. Dust with powdered sugar before serving if desired.
  10. (Optional) Prepare whipped cream by whisking cream with powdered sugar and vanilla until stiff peaks form, and serve a dollop on each slice with berries.

Last Step:

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Notes

Use high-quality extra virgin olive oil for the best flavor.
Let the cake cool completely before slicing to ensure clean cuts.
Feel free to adjust the sugar based on your taste preferences.

  • Author: Thomas
  • Prep Time: 15 minutes
  • Cook Time: 43 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 290
  • Sugar: 6g
  • Sodium: 180mg
  • Fat: 22g
  • Saturated Fat: 3g
  • Unsaturated Fat: 19g
  • Trans Fat: 0g
  • Carbohydrates: 23g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 70mg

Find it online: https://www.deliciousrecipesblog.com/gluten-free-lemon-olive-oil-cake/